Preheat & Prep

• Preheat oven to 425 °F (220 °C).

• Line a baking sheet with parchment paper (optional — for easier cleanup).

Make the Dough

• In a large bowl, combine yogurt and baking powder until fairly smooth.

• Gradually add flour (start with 1 ¾ cups), mixing until a sticky dough forms.

• If dough is too sticky to handle, add a little more flour, 1–2 tbsp at a time — dough should be soft but not overly sticky.

Shape the Bagels

• Lightly flour your hands and a work surface. Turn dough out and knead a few times until smooth.

• Divide dough into 4–6 equal pieces (depending on desired size).

• Roll each piece into a short rope, then shape into a ring, pressing ends to seal.

Optional: Add Toppings

• If using toppings, brush bagels lightly with water or a bit of oil, then sprinkle seeds or seasonings over the top, pressing gently so they stick.

Bake

• Place shaped bagels on the prepared baking sheet.

• Bake for 18–22 minutes, or until bagels are golden brown and cooked through.

• For extra crustiness: after initial bake, turn off oven and leave bagels inside for another 5 minutes with door slightly ajar (optional).

Cool & Serve

• Let bagels cool on a wire rack for 10–15 minutes — helps firm up the crumb.

• Serve warm, split and toasted, with butter, cream cheese, jam, eggs, or fillings of your choice.